Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.
4 servings, about 1 2/3 cups each
Active Time: 20 minutes |
Total Time: 50 minutes
8 ounces whole-wheat fusilli
1/2 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon extra-virgin olive oil
3 cups Eggplant & Chickpea Stew (recipe follows)
1 cup crumbled feta cheese
1/2 cup chopped fresh mint or basil, divided
2 tablespoons lemon juice
Preheat oven to 350°F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.
Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).
Per serving :
17 g Fat;
7 g Sat;
7 g Mono;
33 mg Cholesterol;
71 g Carbohydrates;
21 g Protein;
13 g Fiber;
686 mg Sodium;
612 mg Potassium
Make Ahead Tip: Assemble the casserole in the baking dish (through Step 3). Cover and refrigerate overnight. Let stand at room temperature while the oven preheats. Finish with Step 4.
Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.